seasoning cast iron dutch oven - HELP

I have a new LODGE enameled cast iron dutch oven.  The porcelain surface inside is supposed to reduce the need for seasoning but everything sticks when I cook with it.  Yesterday I ruined a piece of salmon fillet by attempting to sautee it with the dutch oven.  I heated up the dutch oven and put a bit of oil to grease the bottom before putting the fish fillet in.  The fish skin immediate stuck to the bottom and I couldn't remove it during cooking.  I've seen lots of seasoning tips for the cast iron interior, but does anyone have experience with the porcelain interior?

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